Cottage Cheese Breakfast Muffins with Mushrooms and Feta

Cottage Cheese Breakfast Muffins with Mushrooms and Feta are one of my long-time favorites to grab for a quick breakfast! These are vegetarian breakfast muffins; see tips in the recipe for making a version that’s Keto and gluten-free!

PIN these Vegetarian Breakfast Muffins to try them later!

Cottage Cheese Breakfast Muffins with Mushrooms and Feta are a cottage cheese muffin recipe that I’ve loved for years! I do have several variations for this type of muffin with cottage cheese and eggs on the blog. But the others both have meat, and these are vegetarian breakfast muffins!

I love all three versions of the cottage cheese breakfast muffins and they’re something I make regularly! The recipe I use is low in carbs but has the tiniest bit of flour, but see below for options to make this recipe Keto and gluten-free.

These muffins with cottage cheese, eggs, mushrooms, and Feta are a breakfast I always enjoy, so I’m reminding you about them for Friday Favorites this week. Hope you’ll try them if you’re a mushroom and Feta fan like I am!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• Cremini mushrooms
• Olive Oil (affiliate link)
• cottage cheese
• Parmesan cheese
• White Whole Wheat Flour (affiliate link), or see below for gluten-free options
• Almond Flour (affiliate link)
• baking powder
• Spike Seasoning (affiliate link), or other all-purpose seasoning that’s good with eggs
• eggs
• water
• crumbled Feta
• green onions

What if you don’t want to use flour?

You can switch out the small amount of white whole wheat flour in these vegetarian breakfast muffins for Hemp Hearts (affiliate link) or Flaxseed Meal (affiliate link) if you don’t want to use flour. That will be a version that’s Keto and gluten-free.

What cottage cheese do I use for Cottage Cheese Breakfast Muffins?

You can use full-fat or reduced-fat cottage cheese for this recipe, but personally I have a strong preference for full-fat cottage cheese, and that’s the one I always use. And for everyone who shops at Kroger, I love their large-curd whole milk cottage cheese!

How low in carbs are the vegetarian breakfast muffins?

• With the small amount of white whole wheat flour, these breakfast muffins have 8.4 net carbs and 13 grams of protein in each large muffin.
• If you switch the flour for hemp hearts, those muffins will have 4.9 net carbs and 14 grams of protein.
• If you switch the flour for flaxseed meal, those muffins will have 4.7 net carbs and 13 grams of protein.

More Muffins to make for Breakfast:

I love making muffins on the weekend and grabbing them for a quick breakfast during the week, and Low-Carb Muffins and Breakfast Muffins are something never get tired of for a grab-and-go breakfast.

How to Make Cottage Cheese Breakfast Muffins with Mushrooms and Feta:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven or toaster oven.
2. Wash and dry mushrooms and dice into pieces about 1/4 inch.
3. Heat olive oil in frying pan, add mushrooms and cook until mushrooms are starting to brown and liquid has evaporated.
4. Mix batter ingredients, then gently fold in the cooked mushrooms, feta cheese, and sliced green onions.
5. Spray individual Silicone Baking Cups (affiliate link) with non-stick spray if desired, and place on cookie sheet.
6. Divide batter equally into six large silicone muffin cups.
7. Bake until muffins are slightly browned and firm, about 30 minutes.
8. Serve Cottage Cheese Breakfast Muffins hot.
9. These can be kept in the fridge and reheated in the microwave, which is what I do every time I make them.

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 6 large muffins

Cottage Cheese Breakfast Muffins with Mushrooms and Feta

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Cottage Cheese Breakfast Muffins with Mushrooms and Feta Cheese are one of my favorite things to make ahead and then grab for a quick breakfast! And my site has several variations of this muffin recipe, but these are Vegetarian Breakfast Muffins.

Ingredients

• 8 oz. Cremini mushrooms, diced into 1/4 inch pieces
• 2 tsp. olive oil
• 1/3 cup cottage cheese
• 1/4 cup Parmesan cheese
• 1/4 cup white whole wheat flour (see notes)
• 2/3 cup almond flour (see notes)
• 1 tsp. baking powder
• 1 tsp. Spike Seasoning (see notes)
• 4 eggs, beaten
• 3 T water
• 1/2 cup crumbled feta
• 2 T sliced green onions

Instructions

1. Preheat oven or toaster oven to 400F/205C.
2. Wash mushrooms and spin dry or dry with paper towel. Dice mushrooms into pieces about 1/4 inch.
3. Heat olive oil in heavy frying pan, add mushrooms and cook about 5 minutes, until mushrooms are starting to brown and all liquid has evaporated.
4. While mushrooms are cooking, combine cottage cheese, parmesan cheese, white whole wheat  flour (or Flaxseed Meal or Hemp Hearts if that's what you're using), almond meal, baking powder, Spike Seasoning, eggs, and water in large plastic bowl.
5. Stir together with large spoon.
6. When mushrooms are done and slightly cooled, gently stir mushrooms, Feta cheese, and green onions into batter.
7. Spray individual silicone muffin cups or silicone muffin pans with non-stick spray if desired. If using individual muffin cups, place on cookie sheet.
8. Fill muffin cups nearly full, dividing batter so cups are equally filled.
9. Bake 25-30 minutes, or until muffins are slightly browned and firm. (I bake them slightly longer than 30 minutes because I like them nicely browned.
10. Serve the Cottage Cheese Breakfast Muffins hot or at room temperature.
11. Can be stored in the refrigerator and reheated in microwave. Don’t microwave more than 1-2 minutes.

Notes

You can switch the white whole wheat flour for Flaxseed Meal (affiliate link) or Hemp Hearts (affiliate link) if you don't want to use flour. That will give a variation of the recipe that's slightly lower in carbs and gluten-free.

Coarser almond meal will also work fine for this recipe.

Spike Seasoning (affiliate link) is optional but highly recommended, or use another all purpose seasoning blend that’s good with eggs.

I highly recommend Silicone Baking Cups for this recipe, either large or small. If you don’t have silicone muffin cups or tins, be sure your pan is sprayed well with non-stick spray or olive oil or you’ll have a very hard time getting these out of the pan.

Recipe adapted from Cottage Cheese Muffins at 101 Cookbooks, original recipe by Rose Elliot.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 222Total Fat 15gSaturated Fat 4.5gTrans Fat 0gUnsaturated Fat 9.8gCholesterol 141mgSodium 618mgCarbohydrates 10gFiber 2.4gSugar 2.4gProtein 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These vegetarian cottage cheese muffins make a good breakfast for low-carb or low-glycemic eating plans. I really like the texture of the muffins with the tiny bit of flour, but if you need a variation that’s Keto or Gluten-Free, just replace the flour with Flaxseed Meal or Hemp Hearts. The amount of flour is minimal, but the muffins would be phase 2 or 3 for the original South Beach Diet. The muffins do contain a significant amount of fat from almond meal, Parmesan cheese, and Feta cheese, so this would be a personal choice if you’re following the original South Beach diet. 

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a vegetarian version of my favorite cottage cheese breakfast muffins was first posted in 2008. It was updated with more information and the option for a variation that’s Keto and Gluten-Free in 2021, and last updated with more information in 2025.

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